Last year consumers filled their carts with teas, juices, chocolates and cosmetics that touted the utopian health benefits of antioxidants – the nutrition buzzword of 2007. This year foodies and health-nuts looking for the next big thing are clamoring to get their phytonutrients.
These natural plant compounds, such as flavonoids and carotenoids, are hard to pronounce but easy on the body. Experts suggest their ability to fight disease eclipses that of vitamins and minerals, and could decrease the risk of heart disease, cancer and Alzheimer's disease, to name a few.
Carotenoids – Probably the best-studied phytonutrient, carotenoids are the red, yellow and orange pigments in fruits and vegetables. The carotenoid family includes alpha-carotene (carrots), beta-carotene (leafy yellow and green vegetables), beta-cryptoxanthin (citrus, peaches, apricots), lutein (leafy greens), lycopene (tomatoes, watermelon, guava, pink grapefruit) and zeaxanthin (green vegetables, eggs, citrus). Studies suggest carotenoids reduce the risk of certain cancers, heart disease and age-related macular degeneration.
Flavanoids (polyphenols) – Flavanoids don't have much to do with flavor. Rather, they are a healthful organic compound found in sources such as onions, apples, tea, red wine, strawberries, raspberries, blueberries, cranberries and certain nuts. Researchers have discovered flavanoids have anti-allergic, anti-cancer, anti-inflammatory and anti-viral properties in addition to being an antioxidant. Certain studies also link flavanoids to a reduced risk of heart disease.
Phenolic acids – Phenolic acids are essential to plants for growth and reproduction as well as for protection against pathogens when the plant is injured. When ingested by humans, phenolic compounds act as an antioxidant, possibly helping to prevent against heart disease, stroke and cancer. The best source of phenolic acid is rowanberry, but the compound is also found in blueberries, dark plums, cherries, coffee and green and black tea. Scientists currently are studying whether phenolic acids could be used as a natural antioxidant in processed foods.
Lignans (phytoestrogens) – Lignans, such as the tongue-twister secoisolariciresinol, are members of the phytoestrogen family because they mimic the hormone estrogen. As a result, their perceived health benefits are focused on hormone-linked disorders such as breast cancer, prostate cancer and osteoporosis, but extend to brain function, cardiovascular disease, immune function and inflammation. Most research is focused on the lignans found in flax seed, but the chemical compound is also present in whole grain cereals, seeds and nuts, rye and legumes. –Jake Laub & Matthew M. F. Miller
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